Tuna Salad with Celery and Radishes
In a bowl, combine 2 5-ounce cans tuna (in water; drained), 8 small radishes (cut into wedges), 2 stalks sliced celery, 1/2 cup chopped parsley, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon each kosher salt and black pepper. Refrigerate in a container for up to 1 day. Serve with crackers or crisps.
I gotta say, this recipe was easy peasy. No real cooking or baking required. Simply chopping up some veggies.
The tuna salad ends up being a little chunkier than I’m used to. I could have chopped the radishes and celery more, but I liked the way it turned out. I like knowing my vegetables are there!
Adding some lemon
One of the best things about this recipe is now I have lunch for the week! Tuna salad sandwiches galore!
If you paid attention in the ingreidents photo, you’ll notice there are some extra items in there. Well…I got a head start on the potato and blue cheese salad for Thursday night. I’ll go into the details later, but let me say it was wonderful!